GB 12314-1990 English Version, GB 12314-1990 Sensory analysis method-Guidelines for the preparation of samples for which direct sensory analysis is not feasible (English Version)

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GB 12314-1990 Sensory analysis method-Guidelines for the preparation of samples for which direct sensory analysis is not feasible (English Version)
Standard No.:	GB 12314-1990	Status:	valid remind me the status change Email:
Target Language:	English	File Format:	PDF
Word Count:	1000 words	Translation Price(USD):	30.0 remind me the price change Email:
Implemented on:	1990-12-1	Delivery:	via email in 1~3 business day

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Standard No.:	GB 12314-1990
English Name:	Sensory analysis method-Guidelines for the preparation of samples for which direct sensory analysis is not feasible
Chinese Name:	感官分析方法不能直接感官分析的样品制备准则
Chinese Classification:	B04 Basic standards and general methods
Professional Classification:	GB National Standard
Source Content Issued by:	AQSIQ
Issued on:	1990-4-10
Implemented on:	1990-12-1
Status:	valid
Target Language:	English
File Format:	PDF
Word Count:	1000 words
Translation Price(USD):	30.0
Delivery:	via email in 1~3 business day

Standard

GB 12314-1990 Sensory analysis method-Guidelines for the preparation of samples for which direct sensory analysis is not feasible (English Version)
Standard No.	GB 12314-1990
Status	valid
Language	English
File Format	PDF
Word Count	1000 words
Price(USD)	30.0
Implemented on	1990-12-1
Delivery	via email in 1~3 business day

Detail of GB 12314-1990

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Introduction of GB 12314-1990

本标准规定了因食品风味浓郁或物理状态(粘度，颜色、粉状度等)原因而不能直接进行感官分析的样品制备准则。本标准尤其适用于具有浓郁气味产品(如香料和调味品)和特别浓的液体产品(糖，浆和某些提取液)。本标准不适用于传统以熬、煮，泡制的方式消费的饮料(如茶、咖啡、药用植物)。

Contents of GB 12314-1990

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Keywords:
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